Louisiana Barbecued Shrimp From Toni Tipton Martin & B Smith
Louisiana barbecued shrimp is that sort of magical dish that's intensely flavored, super fast to cook, and perfect for entertaining. But don't let the name fool you. As author Toni Tipton-Martin writes, "You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce: 'Barbecue shrimp' is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer or a garlic-butter sauce."
Butternut Squash with Onions and Pecans
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Onion Tart
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Sausage, Peppers, Onions, and Potato Bake
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Fat Tuesday Salmon
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Bite-Sized Salmon Tikka
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Salmon Ceviche
Fresh raw salmon marinated in citrus juice with onions, peppers, and herbs. Light, tangy, and zesty—a refreshing appetizer or light meal packed with vibrant flavor.
Grilled Salmon Sandwiches
Grilled salmon served on toasted buns with lettuce, tomato, and creamy sauce or aioli. Smoky, juicy, and satisfying—an elevated alternative to a basic burger.
Poached Salmon II
Delicately poached salmon, gently simmered in seasoned broth or wine. Moist, light, and elegant—perfect for salads, brunches, or chilled presentations with sauces.